Local Flavor: A homemade spinach dip

Feb. 20, 2014

Spinach and onion dip, made by Chef Shawn Calley / Courtesy photo

Written by

Free Press columnist

There are many artichoke and spinach dips recipes out there. I’m not a big fan of artichokes and I love onions so this is my kind of dip. The roasting of the onion adds some sweetness and drops that raw harsh onion flavor.

Slowly roast the onions for a hour at 275 degrees, onion should be soft and lightly brown.

Let the onions cool and rough chop them. In a large mixing bowl add all other ingredients and mix well. Place in cake round and bake for 20 min until brown on top and bubling. You can scoop into a bowl and surround with fresh sliced bread good for parties. You can scoop out small bread loafs toast in oven for a few moments and scoop dip into the bread bowl.

Shawn Calley is the executive chef at Amuse at The Essex Resort and Spa. His column, Local Flavor, appears weekly.